Saturday, January 2, 2010

Plain Raisins Scones

Hi...first of all I would like to wish everyone a Happy New Year and a meaningful year ahead..:)In fact, its the 2nd day of 2010 and days are already going by like a flash!

My wondering mood and short of baking companion really slowed my baking stints but I'm not going to let it affect what I set out to do in 2010. There will be more posts this year and that's a promise!

To welcome 2010, I've baked a simple and very 1st "Scones" which I haven't try before. I am always amazed at how things turn out with unexpected results. These scones are rather good and I guess they will make a perfect breakfast for my family tomorrow..:)

Method:~ Preheat oven at 200'C~ Combine flour, sugar, baking powder and salt in a large bowl.~ Add in butter, rubbed with fingertips until mixture resembles coarse crumbs and then follow by milk, egg and vanilla.~ Stir until dry ingredients become moistened.~ Add in rainsins.~ Turn onto a floured board. Knead lightly.~ Roll out dough on a floured surface to 2cm thickeness.~ Use a round cutter to cut the dough and place on a greased tray.~ Brush the scones with beaten egg yolk and bake for 15-20 minutes.~ Cool on wire rack.

There are few points to remember when baking scones. As with any baking use the freshest ingredients. Butter adds flavour and colour to scones and adds alittle to their keeping quality. Use only a small amount of flour on the kneading board and do not over knead. Handle the mixture with great care and a very light hand. Scones may turn out too tough if over knead.

Remember undermixed is probably enough.

Treat yourself and tempt family and friends with these scones. It probably holds a host of home-baked teatime treats to make morning or afternoon tea special event. Its perfect when top with jam and cream.

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Welcome! I'm a food lover that love cooking & baking so much. This comprehensive collection of recipes suits every occasion and every taste, no matter if the fancy is for something rich and indulgent or traditionally wholesome, delightfully crisp or moist and chewy, satisfyingly chuncky or elegantly thin, nutty or chocolately. The best way of cooking/baking is to share the recipes!